Wash the cucumber and cut it into strips first, then remove the cucumber seeds, leaving only the crisp and tender flesh part of the cucumber.

Cut these cucumber strips into four to five centimeter long segments and put them into a small basin.

Then take out some sweet and sour radishes from the jar of pickled kimchi, and cut them into the size of cucumber strips.

After changing the knife, place it on top of the cucumber strips.

Later, scald the cod liver and place it on top, then pour the oil and sauce over it.

The dish of oily fish liver can be regarded as a cold dish. The fish liver is blanched until it is raw, and then poured with a special sauce, and the whole dish is completed.

After putting away the fish intestines and liver, Lin Xu brought some fish bladders over, deflated them one by one with a knife, set up a wok and started boiling water.

The fish maw has a fishy smell, so it needs to be boiled in water.

But the blanching time should not be too long. Basically, you have to take it out as soon as you put it in the pot, otherwise the fish maw will lose its crisp and tender taste and become like a rubber band when it is blanched.

After the water boils, add a spoonful of cooking wine to the pot, then pour the fish maw in, scald it for three seconds and then take it out, then rinse it directly with cold water to prevent it from overheating and aging.

After completing this step, turn off the heat.

When the water temperature in the pot drops to about 70 degrees, pour the marinated fish liver into the pot and turn on the heat.

Cod liver is too tender, so you cannot blanch it in boiling water, otherwise it will easily burn the cod liver. Just like boiling shrimp, use 70 to 80-degree water to blanch the cod liver until it is raw.

The fire on the stove should not be too big, just a small fire will do.

To prevent the water temperature in the pot from being too high and cooking the fish liver.

This step requires patience. While waiting, you must constantly knock out the foam in the pot to prevent the foam from cooking into the fish liver again.

In about two minutes, when there is no more foam in the pot, it means the cod liver has been cooked.

Take it out and rinse it with cold water, then control the excess water and pour it into a basin with cucumber and radish strips.

Then take a bowl and start making the seasoning for the sauce.

Put minced onion, minced garlic, ginger juice, chopped coriander, chopped millet, salt, sugar, balsamic vinegar, light soy sauce, dark soy sauce, oyster sauce, chili oil, Sichuan peppercorns, pepper into the bowl, and finally add two small skewers

For the vine pepper, sauté it with hot cooking oil.

Then cover the bowl with a lid to suffocate the aroma into the seasoning.

After two minutes, open the lid, add some sesame oil inside, stir the sauce evenly, and pour it on top of the fish liver.

In this way, a serving of oily cod liver is ready.

Lin Xu picked up a piece of fish liver with a tassel and tasted it, and his eyes immediately lit up.

He knew that the taste of this dish would be good, but he never expected that the cod liver would taste as tender as foie gras.

The sauce prepared with cane pepper oil also adds a lot of color to this dish.

The spicy flavor is mixed with salty and umami flavors, and it is slightly sweet after eating.

It's a pity that the liver of carp is too small, and the other ingredients of fish liver are too expensive, otherwise Lin Xu really wants to serve this new dish in the store so that all customers can taste the wonderful taste of fish liver.

Carrying a small basin and coming outside, Chen Yan was chatting in the group about Geng Lishan's calligraphy works.

Yue Liyue asked curiously:

"Why does Mr. Tateyama's signature say Renyin Jiqiu? Shouldn't it be autumn?"

Zeng Xiaoqi, who has been supplementing her traditional cultural knowledge recently, said:

"Each season of spring, summer, autumn and winter has three months. In order to facilitate the distinction, the ancients called the first month of each season Meng, the second month Zhong, and the third month Ji. Ji and Qiu are autumn.

The third month, which is the ninth month of the lunar calendar... A master of Chinese, am I right?"

"Bingo!"

Chen Yan sent an emoticon and was about to teach everyone about traditional cultural knowledge. When she saw Lin Xu coming over with a bowl of vegetables, she immediately lost interest in being a teacher.

"Hahahaha, my food is here. I specially spent 10,000 yuan to order a few dishes for myself. Don't envy me."

After speaking, she held up her phone to take a photo of the dishes on the plate, and enthusiastically posted it to the group.

Lin Xu returned to the kitchen and started cooking the remaining dishes.

Heat the oil, pour the fish intestines and other ingredients into the pot, stir-fry over high heat, take it out of the pot and put it on a plate after about ten seconds.

The fried fish intestines are rolled into thin rolls, looking like white chocolate bars hanging with red oil.

Then he made the boiled fish maw by boiling the meat slices in water.

Finally, remove the membrane on the surface of the fish roe, cut it into pieces and fry it in a pan, then stir-fry it with the ingredients and the dry pot sauce, so the dry pot fish roe is officially ready.

After finishing the work, the cooks basically finished slaughtering the fish.

"After cleaning, just apply salt, both inside and outside, and then put it in a basin to marinate for a while."

If you are making it one by one, just rub the salt on it and just grab the glutinous rice and cover it upwards. But now that you are making it in batches, you need to kill the moisture on the surface of the fish first and then apply the glutinous rice.

The fish produced this way will be more delicious, and the glutinous rice will be fermented better.

While everyone was busy, Lin Xu brought the prepared fish scales to the pool.

"Boss, are these all made into fish scale jelly?"

"Yes, they will all be made into fish scale jelly and will be sold in the store tomorrow morning."

The scales of a carp weighing four to five kilograms are not too big and would not taste good if fried, so today Lin Xu plans to make all these fish scales into fish scale jelly.

If you want to eat spicy fish scales in the future, just buy a few big fish.

This chapter is not over yet, please click on the next page to continue reading!

Anyway, that thing is more durable.

If you fry it once, you won’t be able to finish it for several days.

The fish scales collected from 80 fishes would fill up a large basin, which can make at least several dozen kilograms of fish scale jelly.

If you sell one copy, you can sell at least fifty or sixty copies.

A copy sells for 20 yuan, which is more than a thousand yuan.

Calculated, the turnover from selling these fish offal may be higher than the money spent on buying fish.

The fish scales have a strong fishy smell, and there is mud on the bottom of the water in the cracks on the surface. If you want to eat with confidence and avoid the fishy smell, you have to wash them repeatedly.

Lin Xu put salt and flour into the basin, carefully mixed and scrubbed them.

After doing this, rinse with clean water.

After washing like this several times, the originally gray scales became clean and even looked a little sparkling under the light.

After this step is completed, the fish scales are ready.

Lin Xu set up a large soup pot and boiled water, put the fish scales in, then added ginger slices, scallions and a spoonful of white wine, and started to blanch the water.

Fish scales have a strong fishy smell and cannot be cooked directly, otherwise the fish scale jelly will be fishy and unpalatable.

After the water boils, use a spoon to skim off the scum, then take out all the fish scales, rinse them with cold water, pick out the green onions and ginger, and then officially enter the production process.

Like pig skin jelly, fish scale jelly needs to be steamed instead of boiled if it wants to sell well.

Put the fish scales and cold boiled water into a steaming cabinet for steaming, so that you can make fish scale jelly that is as clear as crystal.

Get a few large deep trays.

Put a layer of plastic wrap inside for easy release.

Sprinkle two centimeters of fish scales, then add onion, ginger, salt and rice wine, and finally add cool boiled water until the water in the tray reaches a depth of six centimeters.

The reason why Liangbaikai is used is because Liangbaikai is clean and thorough, which is the same principle as making ice cubes at home.

Ice cubes made from raw water are very turbid no matter how you adjust them.

The ice cubes frozen by Liangbaikai become crystal clear, no different from the edible ice cubes you buy.

Put all the fish scales into the tray, carefully put them into the steaming cabinet, and start steaming.

After finishing all this, Lin Xu began to look for a place suitable for pickling fish bream.

The first thing to rule out is the cold storage, where the temperature is too low and is not suitable for fish fermentation.

The kitchen is quite suitable, but there is not much free space in the kitchen now. It is not suitable for placing a few bamboo baskets with pickled fish. Moreover, in the kitchen, water pipes are often pulled to wash the floor. It is too easy for the fish to be poured here with raw water.

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Lin Xu came outside the kitchen and looked around. It was not suitable outside.

There will be some smell during the pickling process of the fish, so it should not be placed in a place where customers often visit, otherwise it will affect the mood of customers during the meal.

Arriving on the third floor, Lin Xu looked at the private room. Just as he was about to leave, he thought that not many people were using the banquet hall recently, so he opened the door and walked in.

There is a utility room at the entrance of the banquet hall. It was originally intended to store some disposable cups and bowls, but because the outside window was exposed to direct sunlight, the disposable cups were easy to bend, so it was not put into use.

Lin Xu pushed open the door of this room, took a look, and found that this small room was really nice. The front was made of high-transparent glass, and it was within the scope of sunlight from ten o'clock in the morning to three o'clock in the afternoon.
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A place like this is naturally suitable for making fish bream.
To be continued...